Name: ________________________

Cutting and Preparation Terms

Directions:Observe the teacher’s demonstration of cutting and preparation terms and

complete the graphic organizer by filling in terms or missing words in descriptions of the
terms.

CUTTING TERMS DEFINITIONS

1. Chop To cut food into small, uneven pieces.

2. Mince To cut food into very fine uneven pieces.

3. Cube To cut food into small, equal size squares about ½

inch in size.

4. Dice To cut food into small, equal size squares about 3/4 to
1/4 inch in size.

5. Grate To reduce food into small pieces by pressing and

rubbing it against the “teeth” of a grater.

6. Shred To cut or break food into long thin strips by using a

knife, fork, or grater.

7. peel/pare To remove the stem and the very thin layer of peel of
a fruit or vegetable with a paring knife or peeler.

8. Pare To remove the outer layer/skin, by stripping or pulling

off with your fingers or a knife.

9. Score To make small, straight, shallow cuts with a slicing

knife in the surface of a food; often done to tenderize
meat or to let sauces soak in.
10. Slice To cut food into large, thick or thin flat pieces with a
slicing knife.Use a sawing motion while gently
pressing the knife down.

FN41 Food and Nutrition I Summer 2018

 Name: ________________________

PREPARATION TERMS DEFINITIONS

1. Baste To pour or spoon pan juices, melted fat, or sauces
over the surface of a food during cooking, using a
baster, cup, or spoon, to keep the food moist and add
flavor
2. Freeze To lower a food’s temperature to freezing or below by
placing it in a freezer
3. Defrost/thaw To expose to warmth in order to free from a frozen
state
4. Dissolve To cause a sold food to turn into or become part of a
liquid
5. Drain To remove liquid from a solid food by pouring off the
liquid, putting the food through a colander, or drying
with paper towels
6. Strain To separate solid from liquid materials by pouring the
mixture through a strainer or sieve

7. Dust To lightly sprinkle the surface of a food with crumbs,

flour, or sugar.
8. Flour/Dredge/Coat To sprinkle or coat a food with flour

9. Grease To rub fat on the surface of a food or a cooking utensil

10. Marinate To soak food in a cold, seasoned liquid, usually

containing an acid, in order to add flavor to or
tenderize the food
11. Tenderize To make something easy to chew by applying a
process or a substance that breaks down connective
tissue or fiber
12. Melt To change food from a solid to a liquid by applying
heat
13. Soak To immerse food in a liquid for the purpose of wetting,
softening, dissolving, or cleaning
14. Season To increase the flavor of a food by adding herbs,
spices, or other ingredients; to prepare a cooking
utensil for cooking(Ex. Cast iron skillet)
15. Vent To leave an opening in the covering of a food through
16. which steam can escape

FN41 Food and Nutrition I Summer 2018